Mini Pumpkin Cranberry Breads

Mini Pumpkin Cranberry Breads

Prep:
10 mins
Cooking:
55 mins
Level:
Easy
Cooling:
10 mins
Yields:
7 servings per mini loaf

Mini Pumpkin Cranberry Breads are perfect for snacking and easy to make, too. These colorful mini-breads are excellent for holiday gift giving.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup dried cranberries or fresh cranberries

Directions

PREHEAT oven to 350° F. Grease and flour five or six 5 x 3-inch mini-disposable or metal loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes five or six mini loaves.

Baker's Comments

Nutritional Information

  • Serving Size
    1/7 servings per mini loaf of recipe
  • Calories 180
  • Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 7g 11%
  • Saturated Fat 1g 6%
  • Cholesterol 25mg 8%
  • Sodium 180mg 8%
  • Carbohydrates 27g 9%
  • Dietary Fiber .5g 4%
  • Sugars 18g
  • Protein 2g
  • Vitamin A 30%
  • Vitamin C 2%
  • Calcium 0%
  • Iron 4%

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